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Lemon Herb Baked Chicken Spinach Salad with pumpkin seeds, radishes, cucumbers, feta, and carrots - an easy healthy Low-FODMAP salad recipe | TheRoastedRoot.net
Lemon Herb Baked Chicken Spinach Salad
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

A filling entree salad with baked chicken, cucumber, radishes, pumpkin seeds, and feta cheese. Low-carb, keto, and delicious!

Course: Main Course, Salad
Cuisine: American
Keyword: baked chicken, keto, low-carb, salad, spinach
Servings: 2 to 4 people
Author: Julia
Lemon Herb Baked Chicken:
  • 1 pound boneless skinless chicken breasts
  • 3 Tbsp avocado oil
  • 3 Tbsp lemon juice
  • 1/2 tsp dried parsley
  • 1/2 tsp dried basil
  • 1 tsp dried rosemary
  • 1/2 tsp sea salt or more to taste
For the Salad:
  • 5 ounces baby spinach
  • 1 large carrot peeled and grated
  • 4 radishes thinly sliced
  • 1/2 cucumber thinly sliced
  • 1/3 cup pumpkin seeds
  • 2 Tbsp sunflower seeds
  • 1/3 cup feta cheese crumbles
  • Fody Foods Garden Herb Dressing
  1. Add the ingredients for the baked chicken to a zip lock bag and seal. Shake the contents of the bag around until the chicken is well coated in marinade. Refrigerate at least 15 minutes, up to 12 hours.

  2. When ready to bake, preheat the oven to 350 degrees F. Transfer the chicken including the marinade to a casserole dish. Bake 30 to 40 minutes, or until chicken is cooked through and has reached 165 degrees F internal temperature.

  3. Remove chicken from oven and allow it to rest 15 minutes. Transfer to a cutting board and slice or chop.

  4. Add all ingredients for the salad, including the chopped chicken, to a large serving bowl. Toss in desired amount of dressing and serve.